Rice Noodle Salad with Grilled Chicken and a Peanut Lime Sauce

Rice Noodle Salad with Grilled Chicken and a Peanut Lime Sauce

For the dressing/marinade

• 1/4 cup fish sauce

• 1/4 cup rice vinegar

• Juice and zest of 1 lime juice

• 1/4 cup soy sauce

• Pickled ginger

• 1 Tbs. sesame oil

• 1 lb boneless skinless chicken breast

• 1/4 cup unsalted roasted peanuts

For the Salad:

• 4 oz dried rice noodles

• 1 cup thinly sliced cucumbers

• 1 cup thinly sliced carrots

• 1/4 cup unsalted roasted peanuts

Serve with fresh herby and favorite hot sauce

In the base of a small held blender or food processor add the fish sauce, rice vinegar, lime juice and zest, soy sauce, ginger, and sesame oil. Mix well.

Place the chicken in a large bowl. Pour half of the marinade over the chicken and let marinate for at least 30 minutes.

Add the peanuts to the remaining marinade and blend until smooth. Set aside

Preheat a stove top grill to medium (you can also use an outside grill) Grill the chicken breast for 8 to 10 minutes flipping halfway through or until a meat thermometer reads 165°F. Remove and let rest.

Bring a large pot of water to a boil. Turn off heat. Add the rice noodles and let the rice noodles sit in the hot water until soft. Rinse under cold water to stop cooking.

Assemble the salad by adding the rice noodles, cucumbers, peanuts and a drizzle of the dressing. Toss well.

Serve the salad with a large helping of the rice noodles then top with sliced grilled chicken and another drizzle of dressing. Top with fresh herbs, lime wedges, and your favorite hot sauce.